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RECIPE
12 INGREDIENTS11 STEPS55MIN

Easy Creamy Roasted Carrot Soup

5.0
1 Ratings
Editor's Choice
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
An Asian spin on a vegan roasted carrot soup.

55MIN

Total Cooking Time

12

Ingredients
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
Ingredients
US / METRIC
Servings:
6
Serves 6
1 lb
1
Large Leek
1
Medium Sweet Onion
2 Tbsp
Extra-Virgin Olive Oil
1 tsp
8 cups
Vegetable Stock
Water
1/3 cup
Yellow Miso Paste
2 Tbsp
Lemons, freshly squeezed, juiced
1 Tbsp
Black Sesame Seeds
to taste
Pepitas
to taste
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Directions

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Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Line a baking sheet with parchment paper.
Step 3
Chop Carrot (1 pound) into 1-inch pieces.
Step 4
Halve and thinly slice the Leek (1).
Step 5
Halve and thinly slice Sweet Onion (1).
Step 6
Toss chopped carrots, onion, leek, Extra-Virgin Olive Oil (2 tablespoon) and Salt (1 teaspoon) until combined. Arrange on the baking sheet and bake until lightly browned and caramelized, about 30 minutes.
Step 7
Transfer the vegetables to a large stockpot along with the Russet Potato (1 pound) and Vegetable Stock (8 cup). Bring to a boil.
Step 8
Bring to a boil; turn the heat to medium and simmer, uncovered, until the potatoes are fork tender, about 20 minutes.
Step 9
Off the heat, add the Yellow Miso Paste (1/3 cup) and Lemon (2 tablespoon).
Step 10
Puree using a stand or immersion blender until smooth. Taste for seasoning and add more salt as necessary. (Depending on how salty your miso paste is, you might need more).
Step 11
Transfer the soup to bowls or mugs and garnish with the Black Sesame Seeds (1 tablespoon), Pepitas (to taste) or Fresh Cilantro (to taste), if using. Serve and enjoy!

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